Serving Suggestion

* Place some chopped escarole in a bowl and dress it with olive oil, salt and pepper. Use your hands to dampen the escarole with the dressing. On a dish, lay a bed of escarole and place the cod on top coating it with romesco sauce and scatter some black olive around.

Step by Step

Bake the garlic bulb, tomatoes and onions in the oven. Fry the bread. Put the dried red peppers in hot water to hydrate. With a knife, scrape out the soft pulp.
Put all the ingredients in a mixing bowl blend them slowly adding the olive oil until getting a medium-thick paste.